Silesian dumplings, also known as gray dumplings, are a traditional dish from the Silesia region that has won the hearts of Poles across the country. They are characterized by a depression in the center, created by pressing with the thumb, which serves to hold the sauce. They are made from cooked potatoes mixed with raw grated potatoes and potato flour, giving them a unique, slightly chewy texture. Silesian dumplings are traditionally served with beef roulade or meat stewed in sauce, as well as with red cabbage. This dish requires some skill, but the final result rewards all the effort put in. The dumplings can be prepared in advance and reheated before serving.
💡 Kliknij na składnik aby oznaczyć jako użyty
Prepare the gravy: rub the pork shoulder with salt and pepper. Heat butter in a deep pot and brown the meat on all sides until golden. Cut the onion into quarters and the carrot into thick slices. Add the vegetables to the meat along with bay leaves and allspice.
Pour boiling water over the meat so that it is covered by 2/3 (about 500 ml). Simmer covered on low heat for 1.5-2 hours, until the meat is tender. Turn it occasionally. After cooking, remove the meat and set aside. Strain the sauce and bring it to a boil, reducing it to a thicker consistency.
Prepare the dumplings: Boil 700g of potatoes in their skins in salted water until soft (about 25-30 minutes). Peel the remaining 300g of raw potatoes and grate them on a fine grater.
Peel the hot boiled potatoes and pass them through a potato ricer or mash them thoroughly with a masher. To the still warm potatoes, add grated raw potatoes, potato flour, egg, and salt. Quickly knead the dough until it is uniform and smooth.
Form balls the size of golf balls from the dough. Slightly flatten each ball and press your thumb in the center to create a characteristic indentation. Place the dumplings on a floured board.
Bring a large pot of salted water to a boil. Drop in the dumplings in batches (8-10 pieces), and cook for an additional 3-4 minutes after they float to the surface. Remove with a slotted spoon and place on a plate.
Slice the meat and arrange it on a plate next to the dumplings. Drizzle everything with hot gravy. Traditionally served with warm red cabbage.
Silesian dumplings are known not only in Poland but also in the Czech Republic, where they are called 'bramborové knedlíky'.
Silesian dumplings are best served on warm plates, alongside sliced meat. The dish can be garnished with fresh herbs, and red cabbage makes a perfect side. I recommend serving with a ladle for the sauce, so everyone can help themselves to pour it over the dumplings.
Leftover dumplings are best stored in an airtight container in the refrigerator for up to 3 days. They can also be frozen for up to 3 months. It is best to reheat them in water or on a dry skillet to maintain their texture.
Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.
Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!
Lunches are the main meal of the day - filling, balanced, and full of flavor. Traditional two-course lunches: soup and a main dish in Polish tradition. Pork chop with potatoes and cabbage - a classic of Polish lunches. Dumplings with meat, cheese, and fruit - hand-formed delicacies. Beef goulash,...
See all recipes in this categoryMain courses are the heart of every meal - hearty, nutritious, and full of flavor. In this category, we present a rich selection of recipes for lunches and dinners that will satisfy even the most discerning palates. From classic Polish pork chops to aromatic chicken dishes, to exquisite steaks an...
See all recipes in this category
Comments (3)
Zrobiłam wersję wegetariańską z tofu i też wyszło świetnie!
Bardzo dobre, ale moim zdaniem potrzebuje więcej soli. Doprawiałam na talerzu.
Dobre na imprezę - łatwe do przygotowania dla większej grupy.
Add a comment